Nutritional information

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Now who said vegans can’t have cheese? Well technically we can’t. But we have this! Which is soooo good!

Serves 8

Easy

Ingredients

1 cupCashews

3 cupsWater

1/4 tspSea Salt

3 tbspNutritional Yeast

3-4 tbspUnsweetened Almond Milk

1/2Lemon Juice

Directions

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This vegan cream cheese recipe goes well with just about anything. I love it on toast, sandwiches, with vegetables sticks, crackers and the list goes on. Also, making it into a dressing for salads is also amazing! Just add some water to dilute, some of your favorite seasonings and ta-da!!

This is also the base to many of my creamy recipes! It soaks in all kinds of flavors so so well! Oh and don’t get me started on talking about this spread with some avocado on toast, it’s just addicting!

But of course the thickness of this spread is all up to you. My sweet spot is this recipe of course but you can always adjust it as you go by adding in more unsweetened almond milk. And if you want a deeper cheesier taste then go on and add some more of that nutritional yeast.

I hope you enjoyed this!!

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Steps

1

Done

6-9 hours

Soak Cashews overnight

Place cashews and water into an empty container and let sit in the refrigerator overnight.

2

Done

Wash and rinse Cashews

After soaking your cashews for at least 6h or overnight, rinse and wash them thoroughly.

3

Done

Process all the dry ingredients together

In a food chopper or processor, place cashews, nutritional yeast and sea salt in and pulse until well combined.

4

Done

Add in the liquids

Once they are well combined, add in your almond milk and lemon juice and blend until smooth and creamy! Taste as you go, and add more liquid if you want a less thick consistency.